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Beef with Celery and Ginger (Cong Bao Niu Rou) Recipe

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This recipe for Beef with Celery and Ginger (Cong Bao Niu Rou) is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. well trimmed sirloin, very thin slices 1/8” or less, about 1 ½” long
2 tsp soy sauce
1 tsp cornstarch
1/4 tsp baking soda
1 Tbsp water

1/3 cup oil
8 thin slices of fresh ginger root, minced
3 scallions, sliced
2 celery stalks, sliced very thin
Salt and White pepper to taste

Sauce:
1/4 cup chicken broth
2 tsp rice wine
2 tsp soy sauce
1½ tsp cornstarch
1/2 tsp sugar
Directions:
Directions:
-Mix together soy sauce, cornstarch, baking soda and water. Pour over cut steak and mix thoroughly. Set aside to marinate and tenderize for at least 30 minutes.
-Prep sauce: Combine all sauce ingredients and mix well. Set aside.
-Pour oil into a wok, bring to high heat, about 375º. Oil should shimmer and begin to smoke. Add ginger, celery and scallions. Stir fry to soften, about 30 seconds. Transfer to a plate with a slotted spoon.
-Add beef and stir fry until barely cooked, about 1-1 ½ minutes. Return vegetables and salt and pepper and stir fry for about 30 seconds. Add sauce, stir well for about 10 seconds. Transfer to serving plate and serve at once. Serves 4-6.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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